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chicken mushroom hotpot

Written by

Blossom

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we have food at home.

@blssm_c

Boiled food mmmmmmm 🙂‍↕️ Chicken Mushroom Hotpot ~ingredients: * 2 lb chicken thighs (cubed) * marinade: 1/4 cup water, 2 tbsp shaoxing wine, 1 tbsp oyster sauce, 1 tbsp oil, 1 tbsp sesame oil, 1 tbsp sugar, 1 tsp salt, 1/2 tsp white pepper, 1 tbsp ginger (grated) * 4 leaves of napa cabbage (2 inch squares) * 3 green onion (2 inch pieces) * 5 slices ginger * 8 shiitake mushrooms (rehydrated and sliced) * 1/4 cup dried wood ear mushrooms (rehydrated) * 1/2 cup dried tofu stick (rehydrated) * 1 tbsp shaoxing wine * 1 tbsp oyster sauce * 1 tbsp soy sauce * 1 tsp chicken bouillon ~instructions: 1. Rehydrate the shiitake mushrooms, wood ear mushrooms, and tofu stick in warm water for 2 hours (in separate bowls). Make sure you keep the water from the shiitake mushrooms. The other water can be discarded. 2. Marinate the chicken thighs with the marinade ingredients listed above. 3. Slice the shiitake mushrooms, and add it into the chicken, along with the wood ear mushrooms, and tofu sticks. Mix well. 4. Set aside and marinate for minimum of 2 hours. 5. Add 1 tbsp shaoxing wine, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp chicken bouillon to the mushroom water. Mix and set aside. 6. In a pot, add in a layer of napa cabbage, followed by the green onion and ginger. 7. Add in the chicken and mushroom mixture in an even layer. 8. Pour the mushroom water mixture into the pot. 9. Turn on the fire to a medium-high heat and cover. Cook for 20-25 minutes. Check on it occasionally. 10. Once the chicken is cooked, turn off the heat. 11. Serve with rice (I like to also have some chili crunch sauce on the side). Enjoy! . . . #onepotmeal #chicken #mushrooms #hotpot #beancurd #chinesefood #asianfood #chinesecooking #easyrecipe #simplerecipe #dinnerinspo #easydinner #asmr #asmrsounds #asmrcooking

♬ Animal Crossing Bossa Nova A1(1403828) – Prico Studio

~ingredients: 

  • 2 lb chicken thighs (cubed) 
  • marinade:
    • 1/4 cup water
    • 2 tbsp shaoxing wine
    • 1 tbsp oyster sauce
    • 1 tbsp oil
    • 1 tbsp sesame oil
    • 1 tbsp sugar
    • 1 tsp salt
    • 1/2 tsp white pepper
    • 1 tbsp ginger (grated)
  • 4 leaves of napa cabbage (2 inch squares)
  • 3 green onion (2 inch pieces)
  • 5 slices ginger
  • 8 shiitake mushrooms (rehydrated and sliced)
  • 1/4 cup dried wood ear mushrooms (rehydrated)
  • 1/2 cup dried tofu stick (rehydrated)
  • 1 tbsp shaoxing wine
  • 1 tbsp oyster sauce 
  • 1 tbsp soy sauce 
  • 1 tsp chicken bouillon 

~instructions: 

  1. Rehydrate the shiitake mushrooms, wood ear mushrooms, and tofu stick in warm water for 2 hours (in separate bowls). Make sure you keep the water from the shiitake mushrooms. The other water can be discarded.
  2. Marinate the chicken thighs with the marinade ingredients listed above.  
  3. Slice the shiitake mushrooms, and add it into the chicken, along with the wood ear mushrooms, and tofu sticks. Mix well.
  4. Set aside and marinate for minimum of 2 hours.
  5. Add 1 tbsp shaoxing wine, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp chicken bouillon to the mushroom water. Mix and set aside.
  6. In a pot, add in a layer of napa cabbage, followed by the green onion and ginger. 
  7. Add in the chicken and mushroom mixture in an even layer. 
  8. Pour the mushroom water mixture into the pot. 
  9. Turn on the fire to a medium-high heat and cover. Cook for 20-25 minutes. Check on it occasionally. 
  10. Once the chicken is cooked, turn off the heat. 
  11. Serve with rice (I like to also have some chili crunch sauce on the side). Enjoy! 
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